"Even before we actually opened our shop in 2005, we had people knocking at the door of our bakery's construction site asking if we were going to serve Brooklyn Blackout Cake," says co-owner Louie Lobuglio. People remembered the original Brooklyn Blackout cake--supposedly named for the wartime blackout drills--which originated at Ebinger's Baking Company (started in 1898 but closed since 1972). Louie and his brothers Massimo and Salvatore, the head pastry chef, decided to bring back something as close to the original as possible. "Our Brooklyn Blackout Cake is moist chocolate cake filled with chocolate ganache and chocolate buttercream, made with Dutch-process, full-fat-content cocoa from Holland, semisweet Belgian chocolate and Madagascar vanilla beans," he says. The "blackout" effect comes from frosting it with two types of chocolate icing. Read more at Food & Wine